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did an experiment last night with dumplins - they actually turned out good and the fam was happy with them - i made the filling for chicken pot pie, put it in a big cast iron skillet on top of stove, dropped dumplins around then kept covered on low for 20 mins - this was a mistake as it the chicken/gravy mixture stick to bottom of pan - i should have doubled the gravy portion and baked it in oven instead - live & learn

mix dry ingredients then add beaten egg, melted butter & milk - mix well then drop by spoonfuls into chicken mixture (or into boiling broth if you are doing a soup style dish) - cover and cook for 20 mins or so

my rough estimate is that this had around 18 carbs per serving - this is based on splitting it into four servings

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just took my pumpkin pie out of the oven a few mins ago - man does our house smell goooooood!! i used the coconut pecan crust posted earlier in this thread and just used the recipe on the libby's pumpkin can - instead of sugar i used a mix of splenda & stevia

if i figured the numbers correctly, cut into 8 pieces, each piece has approx 18.5 carbs & 11.1 grams of fiber - i count 'net' carbs, personally, but whatevva works for you

guess since the exposed crust toasted too long, we'll just cut that part off

i'm gonna make homemade vanilla ice cream later today as well

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i mixed together the ingredients for the ice cream and it has to sit in fridge for a couple of hours so while it sits i decided to shred my zucchini into 'pasta' strips for tonight - this is my first time using this lil gadget and OMG, i was squealin like a piggie on a farm! love this gadget - now just hope the 'pasta' is family approved - we'll see when i feed it to the fam tonight. gonna make a meat sauce for it and keep it warm in the crockpot til dinner time and then i'll gently steam the 'pasta' before adding it to the sauce

yes, i peeled them first to make them look more like pasta

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ice cream is done - turned out pretty good, i'd say - was my first time ever making it - just used the simple vanilla recipe that came with the book - it tasted too strong of stevia with an aftertaste so i will have to tweak that a bit to find what works better - maybe just using less, or may use a mix of stevia with either splenda or erythritol - i think it'll be nice on the pumpkin pie though

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OK... other than the spiral slicer (which apparently I am the only person in the world who can't use!), I could make almost any of the recipes you've posted.

In fact, I *have* made some of them (or similar variations)

But they aren't anywhere near as pretty AND I think I'm capable of about 1 baking experiment every 2-3 months. NOT multiples in a day!!!!

Frankly, the McGriddle things that MCS posted were fabulous. But while I got all the ingredients and tools, it would have been weeks or MONTHS before I actually made them (thankfully, my SO is a great cook and loves a challenge)

So... I stand by my "superhuman" comment, and you're just going to have to accept it. :T

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Angie...I love ya guurl, you are above awesome. Yes, you make me wanna slip on a strand of pearls and my apron and be a better woman. Which LC pancake recipe did you make? I am dying for some pancakes.

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recipe calls for 1 tsp of oil, if i remember correctly - and yes, i'm sure they would - just mix it til you get the consistency you want - hubs wants me to try that for him but we have a DEEEEEP waffle maker so i'd prob have to dbl the recipe to fill it up good